If you caught Marie’s roundup of our Cuddle Cake last week, you’ll know that she has imagined Rose and Woody reading our bake along blog posts, shaking there heads, and wondering why we can’t follow instructions. I’m afraid my post this week will fit into that head shaking category. Our Back and Bluebeery Pie features a crust made with cream cheese. I didn’t even try it, but I did make a double batch of the berry filling. It may compromise my status as an Alpha Baker, but my new boss did provide this quote on my efforts, “You can say the Rector approves. . . mightily!” So I have that going for me.
The Baking Bible only has one vegan recipe. Every week our vegan daughter watches me crank out yummy baked goods, mumbling under her breath that I could adapt them to be vegan, so this week I did. No big deal, my old standby pie crust recipe made with shortening (ugh) rather than butter. (My grandmother used to use lard when the family lived on a ranch, not vegan at all.)
Enough about my bootleg crust. This filling is amazing!!! I have never been a fan of berry pies, but I couldn’t have been happier with the result. I used frozen blackberries and fresh blueberries (on sale this week), and the outcome was black and blue perfection. The filling was fruity and stayed where it should when the pie was sliced. It didn’t run; it didn’t flatten out. A real winner.
My second batch of filling went into fruit pierogi. The church staff had a post-Epiphany party, because there just isn’t time for a staff party while you’re getting ready to celebrate Christmas with 1000+ of your closest friends. One of my colleagues asked if I planned to bring pierogi to our potluck dinner. That started the wheels turning.
I’ve made fruit pierogi before, but this was the nicest fruit filling I’ve ever worked with. When you’re trying to wrap pastry around a filling, the firmer the filling, the better. I cooked it on the stovetop over medium heat for 15- 20 minutes, and then chilled it before turning it into the Polish specialty. I boiled the pierogi, and then browned them in butter. I served them with a sauce made with sour cream and brown sugar (to taste – about 2 cups sour cream to about 1/2 cup light brown sugar). This sauce is great on fresh fruit too.
The Black and Blueberry Pie filling was a big hit, twice!
In most of my food related blog posts, you’ll find a recipe, but not in posts about The Baking Bible. I have the Kindle version, and I think you’ll find many recipes you’ll want to try. Consider adding it to your collection.